China Breakfast Black Tea

China Breakfast Black Tea

Organic

  • Pound
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  • 115 servings
    $0.37 per cup
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  • Quarter Pound

  • 29 servings
    $0.38 per cup
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  • Ounce

  • 7 servings
    $0.56 per cup
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  • Description
  • Origin
  • Brewing Guidelines
  • Customer Review (5)
  • Recipes
China Breakfast is a pure Dian Hong style black tea harvested from Yunnan's antique tea trees.

Tasting Notes: A full-bodied and smooth breakfast blend with hints of sweet caramel and spice

Ingredients: Organic black tea.

Additional Info: Classic black teas offer a timeless taste of tea's rich history and express a distinct sense of place, determined not only by geography and climate, but also by culture and tradition.

This tea comes to us from the Wa Shan Ecological Tea Garden in Yunnan, China. Explore the tea and landscapes of Wa Shan in Rishi's Travelogue.
Water Temperature: 212°F (boiling)
Leaf to Water Ratio: 1 tablespoon per 8 ounces
Steep Time: 4 minutes (1st infusion), 5 minutes (2nd infusion)

We encourage you to experiment with the quantity of tea leaves and the length of the steep time to find your desired brew strength. Varying the water temperature isn't recommended, as water that is too hot will over-extract the bitter components of tea, while water that is too cool might not fully draw out the aromas and flavors of tea.
5 Reviews Total - Overall User Rating Review star icon Review star icon Review star icon Review star icon Review star icon
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Review star icon Review star icon Review star icon Review star icon Review star icon Like it was made to my taste!
By Dennis Walker on July 9, 2012
Cairneyhill, NY United States
This is a delicious tea. I have always enjoyed China tea, but sometimes wished for something with a bit more body. My wish has been granted. A good full flavour, but still definitely a China tea. I hadn't known it was an award winner before I came to the site, but I'm not surprised.

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Review star icon Review star icon Review star icon Review star icon Review star icon One of my favorite black teas
By Kate on November 30, 2012
NJ United States
Think of a traditional dark Oolong tea and a breakfast black tea together. What you would get is a breakfast tea with no clammy malty aftertaste, but very smooth. I could drink this like water.

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Review star icon Review star icon Review star icon Review star icon Review star icon one of our favorites
By Dijana on February 13, 2013
Madison, WI United States
an amazing and robust tea... a great way to start your day!

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Review star icon Review star icon Review star icon Review star icon Review star icon Excellent Body and Mouthfeel
By Tim on March 10, 2013
Milwaukee, WI United States
I drink this with 1/2 and 1/2 and Splenda. Fantastic. Not quite Harrod's #14, but it's good stuff. I highly recommend it for anyone who enjoys a quality black tea.

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Review star icon Review star icon Review star icon Review star icon Review star icon Bye bye coffee! You've been replaced!
By Sheena on August 25, 2013
Walker, Louisiana, AL United States
This will be my go-to tea! It has a rich high quality taste. Don't steep to long and you'll love it if you like black tea! I've tried it iced with sugar which was nice, but I prefer my tea hot. I tried it sweetened hot and that was yummy as well. Once I tried it with honey and cream I knew I found its element! I find myself craving this when I wake in the morning which is great being that it's better for me! I tired of the same taste so I usually never buy the same tea twice but this is a keeper especially for the reasonable price! I'll be getting more soon!
Also.. Rishi's Ruby black is the best tea I've tried!
Owner Response: Honey and cream, you say? That sounds delicious!

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China Breakfast Truffles with Irish Cream
(Makes about 50 truffles)

1 1/4 cups heavy cream
6 Tbsp. loose leaf China Breakfast tea, divided
1/3 cup Irish cream liqueur
1/3 cup boiling water
10 oz. milk chocolate, chopped
6 oz. bittersweet chocolate, chopped
6 Tbsp. unsalted butter
Dash of sea salt
1/2 cup unsweetened cocoa powder

In a small saucepan, bring the cream just to a boil and add 1/4 cup of tea leaves. Remove from heat, cover, and let steep 45 minutes.

While the tea steeps in the cream, brew 1 Tbsp. of remaining tea leaves in the boiling water for 4 minutes. Strain and set aside, discarding the spent leaves.

Strain the cream, pressing on the leaves to squeeze out as much cream as possible; this should yield about 2/3 cup. Add enough Irish cream to equal 1 cup of liquid. Return to the small saucepan and heat until warm (do not boil).

Melt the two chocolates and the butter in a double boiler until just smooth. Remove from heat and slowly stir in the cream mixture, salt, and reserved brewed tea. Cover and refrigerate for at least 3 hours or up to 5 days.

When ready to roll the truffles, allow the chocolate to soften at room temperature for a few minutes. Grind the remaining dry tea leaves to a fine powder with a mortar and pestle. Mix with the cocoa powder in a small bowl. Scoop out teaspoon-sized chunks of the chocolate mixture and roll into balls between your palms, and roll in the cocoa-tea mixture. Serve immediately or chill in a resealable container for up to 1 week, or store in the freezer for up to 1 month. If storing for later use, roll the truffles in the cocoa mixture just before serving.

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